beef and broccoli

Ingredients

• 1 pound beef sirloin, thinly sliced
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 head broccoli, cut into florets
• 1/4 cup beef broth
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon ground ginger
• 1/4 cup water
• 1 tablespoon cornstarch (for slurry)

Instructions

1. In a bowl, toss the beef with soy sauce and cornstarch. Let sit for 10 minutes.
2. Heat vegetable oil in a large skillet or wok over high heat.
3. Add the beef and cook until browned, about 3-5 minutes. Remove beef from skillet and set aside.
4. Add the broccoli florets to the skillet and stir-fry for 3-5 minutes, until crisp-tender.
5. Return the beef to the skillet.
6. Pour in beef broth, oyster sauce, sesame oil, ground ginger, and water.
7. Bring to a simmer. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Add slurry to the skillet and cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.
8. Serve over rice.

Notes

• For extra flavor, add a minced garlic clove during the last minute of cooking.
• To ensure tender beef, slice the sirloin thinly against the grain.
• Use a wok for the best results, as it provides excellent heat distribution.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To prevent the broccoli from overcooking, add it to the skillet after the beef has browned.